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Slow cooker creamy marsala chicken recipe
Slow cooker creamy marsala chicken recipe
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Prep Time:
20 minutes
Cook Time:
195 minutes
Total Time:
215 minutes
Creamy slow-cooker chicken marsala: cozy weeknight indulgence.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1 brown onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 200g Swiss brown mushrooms, thickly sliced
  • 100g button mushrooms, thickly sliced
  • 165.00 ml marsala
  • 4 large chicken breast fillets, halved
  • 63.13 gm thickened cream
  • 62.50 ml chopped fresh flat-leaf parsley leaves
  • Mashed potato, to serve
  • Steamed green beans, to serve
  • Fresh flat-leaf parsley leaves, to serve
Instructions:
  • In a flameproof slow cooker bowl or frying pan, heat oil over medium-high heat. Sauté onion for 3 minutes until starting to soften. Add garlic and half of the mushrooms, cook for 2 minutes. Stir in the flour to coat the mushroom mixture. Pour in marsala and simmer for 3 to 4 minutes until reduced by half. Season with salt and pepper.
  • Place the bowl in the slow cooker and spread the chicken over the mushroom mixture. Cover and cook on HIGH for 2.5 hours (or LOW for 5 hours), flipping the chicken halfway through. Sprinkle the remaining mushrooms over the chicken and spoon some sauce on top. Continue cooking on HIGH for 30 more minutes or until chicken is cooked through and mushrooms are tender.
  • Pour cream into the sauce mixture, then gently fold in the chopped parsley. Cook on HIGH for 5 minutes or until heated through. Garnish with a sprinkle of extra parsley leaves. Enjoy with a side of mashed potatoes and beans.

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